Herb-Crusted Rack of Lamb with Sour Cherry Preserves

Oh, and those leftover sour cherry preserves? Try with scones, pancakes or French toast.

September 16, 2016 | | Departments

It’s not hard to believe this plate originates with one of Anthony’s heroes, famed California chef Thomas Keller, who is known for his precision and focus on high-quality ingredients at The French Laundry and beyond.

Anthony says the Keller-inspired sour cherry preserves are ideal carriers for the warming fall flavours that go so well with lamb chops, including cinnamon, star anise and coriander. Thick and tangy, the preserves also act as a glossy paint for the plate, which Anthony applies with a Jackson Pollock-worthy swoop of the wrist.

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Sear for approximately two minutes, until golden brown. Place pan in oven to finish cooking to your desired internal temperature. For medium, a meat thermometer reading would be between 140–150°F. Photo by Pete Paterson. Styling Jane Fellowes.

 

Herb-Crusted Rack of Lamb with Sour Cherry Preserves

Serves

Serves 2 (four chops each)

Type

Main

Ingredients

Herb Crust

  • 2 tbsp fresh parsley, minced
  • 2 tsp fresh rosemary, minced
  • 2 tsp fresh mint, minced
  • 2 tsp fresh thyme, minced
  • 1 tsp dried lavender
  • 2 tsp fresh garlic, grated
  • 1 cup toasted bread crumbs
  • 2 tbsp olive oil

Sour Cherry Preserves & Rack of Lamb

  • ½ cup red wine vinegar
  • ¾ cup granulated sugar
  • 1 tsp allspice
  • 1 star anise pod
  • 1 3-inch cinnamon stick (or 2 tsp ground cinnamon)
  • 2 tsp coriander seeds
  • 1 bay leaf
  • 1 tsp black peppercorns
  • 1 ¾ cups water
  • 1 cup frozen sour cherries
  • ~~~
  • Rack of Lamb
  • Rack of 8 lamb chops
  • Kosher salt to taste
  • 4 tbsp vegetable oil
  • 2 tbsp Dijon mustard

Instructions

  1. Mince herbs for crust.
  2. Combine herbs, crumbs and oil, and store in an airtight container.
  3. Place vinegar, sugar, allspice, star anise, cinnamon, coriander seeds, bay leaf, peppercorns and water into a medium pot and simmer on medium-low heat until mixture is reduced by two-thirds.
  4. Strain mixture into a new pot and discard spices. Add frozen cherries into the new pot with the liquid and simmer on medium-low heat until it turns to syrup. Reserve.
  5. Preheat oven to 375°F. Season lamb rack with kosher salt. Place cast iron pan on stovetop at medium heat. Pour vegetable oil into the pan and carefully place lamb into pan.
  6. Sear for approximately two minutes, until golden brown. Place pan in oven to finish cooking to your desired internal temperature. For medium, a meat thermometer reading would be between 140-150°F.
  7. Remove lamb from oven and evenly spread it with Dijon mustard. Then coat with enough herb crust to cover.
  8. Place the lamb back in the oven for 2 minutes.
  9. Serve with Sour Cherry Preserves, steamed vegetables and rice or potatoes.

About the Author More by Tralee Pearce

Tralee Pearce is an associate editor of In The Hills Magazine.

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